Chimichurri Sauce

If you’ve never made Chimichurri Sauce, it needs to be on your must-make list asap!  Chimichurri is a popular South American (primarily Argentine) sauce- you can basically think of it as Latin Pesto.  Instead of parmesan and basil, we’ve got parsley, cilantro and lime juice.  It’s pulsed together with fresh garlic and olive oil and it will take your grilled meats next-level.  Chimichurri is amazing on grilled beef and pork in particular, but also chicken, fish and veggies.  We love slathering it on chunks of crusty bread as well.   This Chimichurri sauce recipe is so quick and simple to make, I’ll teach you!

Chimichurri on Steak

This is a great recipe to make when you’ve got herbs in your fridge to use up, or growing in your garden.  The bulk is parsley and oregano and we’ll use a smaller amount of oregano as well.

Fresh Herbs

When you’re cutting your herbs up, remember you can cut the parsley and cilantro stems and all- just give them a rough chop to measure, but for the oregano, you’ll want to pull those little stems off the woody stem.  It all goes in a food processor and gets chopped up more.

Chimichurri in food processor

We’ll add in some bright, fresh lime juice which gives it the most wonderful tang.

Squeezing lime juice in chimichurri

And then with the processor running, drizzle in olive oil.  Our Lime Olive Oil is amazing, here!  Did you know Lime is one of the flavors of our oil you can purchase on Amazon??

Lime Olive Oil in Chimichurri

When it’s done you’ll get this gorgeous bright green mixture.  Give it a taste and add more salt and pepper if you want.  At this point you can also stir in some red pepper flakes if you like it with a little heat.

Chimmichurri Sauce in Bowl

I served this over a Snake River Farms Tomahawk Steak, which I kid you not- was the best steak I’ve ever eaten in my life.  They are a great source of quality beef (and a local Idaho company) I absolutely recommend!

Chimichurri Sauce on Steak

I also love Chimichurri over Roasted Sweet Potatoes – you can find my recipe for that, by clicking here!  Hope you whip this one up this summer!

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Chimmichurri Sauce in Bowl

Chimichurri Sauce

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A bright and savory herb sauce, amazing served with grilled meats or vegetables.


1 1/2 cups roughly chopped parsley (stems + leaves)
1 1/2 cups roughly chopped cilantro (stems + leaves)
1/23/4 cup oregano (leaves only)
2 cloves garlic, roughly chopped
1/8 teaspoon pepper
1/2 teaspoon kosher salt
juice from 1 large lime (about 23 tablespoons)
1 tablespoon white or red wine vinegar
Olive oil (about 1/2 cup)
optional: red pepper flakes


Place all ingredients except olive oil in a food processor and process until chopped up.  Scrape down sides and then with processor running, drizzle in olive oil until it reaches a consistency similar to pesto.  Don’t over process.  If desired, stir in some red pepper flakes by hand.  Serve sauce with grilled meats and vegetables. 

  • Prep Time: 10 minutes



Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Just about lunch time over here and this one reminds me how good and tasty food you prepare …. wish you could deliver 🙂

  2. Ooh, I want to try this with carrot tops. And the fact that it doesn’t have any cheese (like pesto) might get my husband to eat it with me! Thanks!

  3. My uncle gives my mom a cut (of beef, usually) from Snake a river Farms every year for Christmas, and it is no doubt, the best meat ever!!! I absolutely love chimichurri too—it’s my favorite way to eat meats—we love it on our Raclette grill with melted cheeses and sliced French bread, roasted potatoes with all the other veggies too. Mmm!